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Grilled Eggplant with Tofu over Herb-Steamed Barley
Grilled Eggplant with Tofu over Herb-Steamed Barley

Grilled Eggplant with Tofu over Herb-Steamed Barley

1 Hr(s) 10 Min(s)
10 Min(s) Prep
1 Hr(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/4 lb. fresh eggplant, sliced very thinly, leaving peel on
1/2 medium red onion, cut into chunks
1 medium tomato, cut into chunks
4 oz. firm or extra firm lite silken tofu, cut into chunks
1 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. granulated sugar
2 peeled garlic cloves, minced
3 fresh basil leaves, minced
1/4 cup quick-cooking barley, uncooked
8 fl oz (1 cup) drinking water
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Let's Make It
1
Arrange eggplant slices in long shallow container; add onion, tomato, and tofu chunks. Blend oil, vinegar, and sugar in a small bowl; add garlic and basil. Pour over vegetables and tofu; toss to coat. Cover and marinate 1 hour at room temperature. One hour before serving, cook barley according to package instructions; season with your favorite salt-free seasoning.
2
Heat broiler or grill; lightly coat grilling basket or broiler pan with cooking spray. Cook vegetable-tofu mix 5 min. per side, flipping basket or turning on broiler pan. Serve over barley.
3
Serve meal with a glass of water.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 0mg
Sodium 135mg
6%
Total Carbohydrates 62g
23%
Dietary Fibers 10g
36%
Sugars 22g
44%
Protein 15g
30%
Vitamin A
25%
Vitamin C
45%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
1
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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